Gosh, I have so many - but two of my favorites are:
Sushi Cake
• ½ cup rice wine vinegar
• 1 TBS coarse salt
• 2 TBS sugar
• 3 ¾ cup water
• 3 cups sushi rice
• 2 TBS mayo
• 2 tsp. fresh chives, finely chopped
• 2 TBS powdered wasabi mixed w/ 2 TBS water
• 1 tsp freshly squeezed lemon juice
• Coarse salt and freshly ground pepper
• 4 oz. jumbo lump crabmeat, picked over
• 4 oz. cooked large shrimp, peeled, deveined, and roughly chopped, plus several more whole for garnish
• 3 sheets nori
• 2 TBS pickled ginger, finely shredded, plus more for garnish
• 1 tsp toasted sesame seeds for garnish
• radish sprouts, for garnish
1. In a small bowl whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.
2. Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.
3. In a medium bowl whisk together mayonnaise, chives, 2 tsp. wasabi mixture, and lemon juice; season with salt and pepper. Let stand 10 minutes at room temperature. Transfer to a nonreactive bowl, and add crab, shrimp, and 1 TBS ginger. Mix well to combine.
4. Toast nori sheets to enhance their flavor: Using tongs, wave each sheet over a gas burner flipping and turning until crisp and darkened in color, 30 to 60 seconds; both changes are subtle, so watch carefully.
5. Assemble cake: Place nori sheet, shiny side down, on a dry work surface, and cover, using moistened fingers, with 2 ½ cups rice. Cover with plastic wrap, level with rolling pin (remove plastic wrap), and brush with wasabi mixture. Place a nori sheet on top and spread with 1 cup rice. Level with a rolling pin, and brush rice with wasabi mixture. Arrange crab mixture evenly on top; sprinkle with remaining TBS ginger. Spread with 1 cup rice. Place remaining nori sheet on top; cover with 2 ½ cups rice and level cake with rolling pin. Trim edges, using a wet and sharp knife, and transfer cake to a plate. Cover with plastic wrap; refrigerate at least 2 hours or overnight. Slice in bars. NOTE - I think overnight would be too long - the nori would get a bit tough and rubbery.
Wasabi mayonnaise – 1 tsp. powdered wasabi mixed with 2 tsp water, 1 tsp. freshly squeezed lemon juice, ½ cup mayo. Stir and cover with plastic wrap until ready to use.
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The other one is a pesto/goat cheese/sundried tomato torte - if anyone wants it let me know.
